Su style smoked swordfish method:
Raw materials for making Su style smoked swordfish:
Fresh swordfish 300 grams, onion 1 root, ginger 5 grams, star anise 2, soy sauce, vinegar 5 grams, sugar 5 grams, salt, cooking wine, dry starch, monosodium glutamate each amount, vegetable oil 500 grams (about 50 grams), sesame oil 10 grams.
The processing steps of Su style smoked swordfish are as follows:
1. Wash the gills and viscera of the fresh swordfish, cut them into 10 cm long pieces, and marinate them with onion, ginger, cooking wine and refined salt.
2. Put soy sauce, vinegar, sugar, refined salt, cooking wine, star anise and monosodium glutamate in the same pot and boil them to marinade.
3. Add vegetable oil to the frying pan until it is 80% hot. Pat the dried starch on the fish and then put it in. Deep fry until it is golden. When the oil temperature rises to 80% hot again, fry the fish until it is crisp. Take it out and soak it in the marinade. Then pour sesame oil.
The characteristics of Su style smoked swordfish are as follows
It is sweet and sour, salty and crisp.
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